Everybody has their condiment of choice. As a kid I chose ranch on everything, yes everything. Now its barbeque sauce, not on everything though. Unfortunately barbeque doesn’t pair well with my yogurt and granola. I’m at a point in my cooking career where I’ve stopped buying the pre-made ready to use condiments and sauces and have begun making my own. It’s inexpensive, healthier, and the quality is a million times better, plus I can change up the recipe and incorporate whatever my wild imagination feels like adding.
When I made this recipe I didn’t expect to get a high yield out of it but I got just over a quart. This recipe will go awesome with ribs, and pulled pork! You might notice that I didn’t include molasses in my recipe. The only reason is simply because I don’t like molasses. Although I do think molasses is mandatory in bbq due to the added flavor, this recipe turned out excellent without it. Add it into your batch if you wish.
Prep Time: 10 Minutes
Actual Time: 40 Minutes
-2 Vine Ripe Tomatoes, large dice
-1/2 Cup Mango Nectar
-1 Large yellow onion, medium dice
-6 cloves Garlic, minced
-1 Cup Brown Sugar, packed
-1/2 Cup Cider Vinegar
-1 ½ Teaspoon Ground Mustard
-1 ½ Teaspoon Smoked Paprika
-1 ½ Teaspoon Black Pepper
-1 Teaspoon Ground Cayenne
-2 Tablespoons Tomato Paste
-2/3 Cup Jack Daniels
Method of Preparation:
–In a large sauce pot, begin to sweat onions and garlic until soft.
-Sprinkle in spices over the aromatics and stir.
-Add tomatoes and cook until almost mushy.
-Pour in vinegar, mango nectar, and brown sugar. Stir until sugar is dissolved completely.
-Bring to a simmer for 15 minutes stirring often. Add in Tomato paste and continue to cook over medium low heat until thickened. Approximately 20 minutes. Adjust seasonings and tomato paste if needed.
-Pull off of stove and using a hand blender, puree sauce until smooth.
-Add in Jack Daniels, stir.
-Place in refrigerator until cool.